This Cuban Chicken gets its flavor from sweet pepper, jalapeno, and

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Sprinkle garlic salt and pepper over the chicken pieces after rinsing and patting them dry. Fold in the sides of the thighs to reshape them to their original form. Secure the sides with toothpicks. In a frying pan, pour the oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until brown on all sides.

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Coat a hot grill with cooking spray. Put the chicken on, cover with lid and grill on the first side about 4-5 minutes. Turn and grill another 4-5 minutes (lid covering). Open grill and check internal temperature of the wings. Should be about 160-165 degrees. If done, put wings on the top resting rack of the grill.

FileKFC (Malaysia), Hot Wings fried chicken.jpg

Grilled Mojo Chicken: Preheat the grill to medium-high heat and use a wire brush to remove any food particles off the grill grates from your last barbecue. Brush the grill grate with cooking oil. Place the marinated chicken thighs onto the hot grill and cook 2 to 3 minutes, or until grill marks appear.

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Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano, and cumin in a small bowl. pour the marinade evenly over the chicken; cover the chicken (or close the bag and smush it around); refrigerate for at least 1 hour or overnight. Heat oven to 450°.

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Add chicken breasts and thighs; seal and let marinate, refrigerated, 12 hours. Preheat oven to 350 degrees F. Place chicken pieces in a 9x13-inch baking dish. Spoon the marinade over the chicken. Sprinkle chicken pieces with brown sugar and carefully pour white wine into the bottom of the pan.

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In a bowl, whisk together the oil, sour orange juice, garlic, complete seasoning, annatto, cumin, salt and pepper to taste. This is your marinade. Into a resealable freezer bag, add the chicken pieces and pour in the marinade. Toss and massage the chicken pieces really well with the marinade.

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1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the garlic, oregano, cumin, cayenne, orange juice + zest, lime juice + zest, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the onions, potatoes, and bell peppers, and toss with the remaining 2.

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Place in a shallow dish. In a bowl, whisk together orange juice, lime juice, garlic, Sazon completa, oregano, cumin and 2 Tbsp oil. Pour prepared marinade over chicken, and allow to marinate for at least 30 minutes (longer for more flavor). Heat remaining oil in a skillet or on a griddle over medium-high heat.

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Preheat a grill to medium-high heat and lightly oil the grill grates to keep the chicken pinchos from sticking. Brush the chicken with guava bbq sauce. Place the skewers on the oiled grates. Grill for 3 minutes then flip them over and brush with bbq sauce. Continue to cook.

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Steps to Make It. Gather the ingredients. In a large bowl, combine the orange zest, lime zest, orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeño (if using), oregano, cumin, salt, and black pepper. Place the chicken into the marinade, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

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Instructions. First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin. In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.

This Cuban Chicken gets its flavor from sweet pepper, jalapeno, and

Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more. Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated.

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To Cook. Preheat oven to 350°F. Place chicken in a baking pan, and scrape in residual marinade in the bowl. Place thighs skin side DOWN. Add orange wedges, if using. Bake chicken for 30 minutes. Remove and turn chicken. Spoon over pan juices. Bake for a further 20 minutes or until the skin is nicely browned.

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Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through. Remove the chicken breasts from the marinade and wipe off any excess. In a stainless steel skillet, heat oil over medium-high heat until shimmering.

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1. Preheat the oven to 425 degrees F. 2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and cook 5 minutes. Stir in the chicken, bell pepper, garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned.

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Instructions. Place chicken in large Ziploc bag and pound with mallet until thin (about ¼"-⅜" thick). Remove from bag and pat dry with paper towel. Sprinkle with a little lime juice then season on both sides with salt, pepper and cumin. Place the flour on a large plate and dredge the chicken breasts lightly with flour.